Another non-traybake post this week. And it does require you to make pastry. (Or you could buy ready-made pastry, there’s no judgment here.)
These are called Marshmallow Fudge Tartlets, but it’s more of a ‘Marshmallow Jam Caramel Tartlet’. But the first option is shorter and snappier, so I’m sticking with that. The combination of crisp pastry, tart jam, sweet marshmallow and caramel is a winner.
Now, the recipe calls for halved marshmallows but I also tried making some with Fluff (if you don’t know what this is, it’s ‘spreadable marshmallow creme’). There were pros and cons to both options. The tartlets filled with Fluff were much prettier as the tops were smooth and flat. But the fluff is softer than marshmallows, so these were also a little gooey to eat (not always a bad thing!). With the halved marshmallows, the filling is firmer but the marshmallow is more obviously visible once the caramel has been poured over the top. I’ll leave it up to you to decide which to go for. Also, I don’t know if Fluff is readily available outside the USA. It’s a bit of a New England tradition, so there’s no problem finding it here.
The first time I made these, I tried replacing the jam with Nutella in a few of the tartlets, but it was just too much for me. In my opinion, you need the tartness of the jam to balance out sweetness from everything else. The recipe says to use raspberry jam, but feel free to use whatever jar you have open. I think these would work well with lots of different flavours.
Ingredients (makes about 18)
6oz/170g plain flour (all-purpose flour)
2oz/55g icing sugar (powdered sugar)
1 egg yolk
and probably about 1 tsp cold water to bind the dough
marshmallows (cut in half) or marshmallow fluff
4oz/110g sugar (I used dark brown sugar but have made this with white sugar before)
1 tbsp golden syrup (or honey or maple syrup)
½ tin condensed milk (about 7oz/200g)
1. Make the pastry cases. First rub the butter into the flour with your fingertips until it resembles breadcrumbs. Then stir in the sugar.
2. Mix in the egg yolk and, if needed, a little cold water (about 1 tsp) until it forms a dough. Wrap the dough in cling film/plastic wrap and chill in the fridge for at least 30 minutes.
3. Roll out the dough on a floured surface (warning, it’s quite a soft dough, so be careful with it and flour your work surface well) until it’s your desired thickness (I did mine to about 0.5cm) and line your tartlet tins/bun tray. I got about 18 tartlets out of this quantity of pastry.
4. Bake the tartlets at 325F/160C for about 15-20 mins until they are golden brown. It does help if you can use baking beans/pie weights while you’re baking the cases as it will stop the pastry from rising slightly. But it will taste the same if you don’t.
5. After the cases have cooled, put 1 tsp jam into each and then place halved marshmallows (or 1 tsp marshmallow fluff) on top.
6. Melt the butter and sugar in a saucepan over a low heat. Then add the syrup and condensed milk, stirring all the time and boil for 2-3 minutes.
7. Quickly spoon sufficient caramel to cover each marshmallow. Leave to cool. Enjoy!